AdmissionFP.com
Code 5768
Sanction DEP
Secteur Alimentation et tourisme (03)
Nombre d'unités60
Durée totale900 heures
StatutProgram approved in 2002.
Organismes scolaires offrant le programme
Note(s)
Ce programme est offert en langue française : 
5268 - Boucherie de détail
  • Objectifs et professions visées
  • Conditions d'admission
  • Contenu du programme

Objectifs du programme

To develop in the students the competencies required to integrate harmoniously into the school and work environments, to apply the rules of safety and hygiene carrying out retail butchery tasks, to use essential techniques and to perform additional retail butchery duties.

Professions visées (s’informer sur un métier ou une profession sur Québec.ca)

Butchers, meat cutters and fishmongers - retail and wholesale (6331)

Appellation(s) d'emploi

boucher/bouchère – commerce de gros ou de détail

Conditions d'admission

To be eligible for admission to this program, candidates must meet one of the following requirements:

Persons holding an Secondary School Diploma (SSD) or its recognized equivalent, for example, an Attestation of Equivalence of Secondary Studies, or a post-secondary diploma such as the Diploma of College Studies or a Bachelor’s degree
OR
Persons who are at least 16 years of age on September 30 of the school year in which their training is to begin and have earned the Secondary III credits in language of instruction, second language and mathematics in the programs of study established by the Minister, or have been granted recognition of equivalent learning
OR
Persons who are at least 18 years of age upon entry into the program and have the following functional prerequisites: the successful completion of the General Development Test (see the following table), or have been granted recognition for equivalent learning

Specific conditions:
Persons who are at least 16 years of age on September 30 of the school year in which their vocational training is to begin in a specific program of study, who hold a Training Certificate for a Semiskilled Trade (TCST), and who earned the required credits in language of instruction, second language and mathematics in Secondary Cycle One in general education in the youth sector or in Secondary II in general education in the adult sector
OR
Persons who are at least 15 years of age on September 30 of the current school year, who have attained vocational maturity and who have earned their Secondary II credits in language of instruction, second language and mathematics are eligible for admission to a pilot project for concurrent admission. By means of concurrent admission with an integrated schedule, they will continue their vocational training and their general education in the youth sector to complete the Secondary III prerequisites they need to obtain their vocational training diploma. Authorization by the Ministère is required for the concurrent admission of a student in Secondary III

Préalables fonctionnels

This section identifies the modules or course codes for the actual programs of study in adult general education that are specific prerequisites in language of instruction and mathematics. Functional prerequisites includes the successful completion of specific prerequisites as well as the general development test (TDG). When a DVS doesn't require specific prerequisites in language of instruction or in mathematics, a dash ( - ) is displayed in the appropriate cell. For programs that lead to an AVS, specific prerequisites and the TDG do not apply (N/A).

Préalables spécifiques
Langue d'enseignementLangue secondeMathématique
AdultesJeunesAdultesJeunesAdultesJeunes
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Contenu du programme

Code Énoncé de la compétence  Heures Unités
900-571 Determine their suitability for the trade and the training process 15 1
900-583 Adopt preventive measures in hygiene and occupational health and safety 45 3
900-592 Prepare and maintain butchery tools and equipment 30 2
900-604 Cut and prepare meats 60 4
900-612 Receive and store meat and butchery products 30 2
900-622 Cut up carcasses, quarters and pieces of meat 30 2
900-636 Perform retail cuts of a beef forequarter 90 6
900-645 Serve customers at a meat counter 75 5
900-658 Perform retail cuts of a beef hindquarter 120 8
900-665 Perform retail cuts of pork 75 5
900-675 Perform retail cuts of veal and of one specialty meat 75 5
900-683 Perform retail cuts of poultry 45 3
900-697 Prepare variety meats and complementary butchery products 105 7
900-707 Enter the work force 105 7
900 60
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